This drink, which has a unique mild taste, can compete with most modern low-alcohol beverages. It was prepared in ancient times, but to this day it is popular. His name is mead.
Briefly about historical facts and myths
This name appeared not so long ago as the drink itself. It began to be widely consumed only by the end of the 18th century. All events that were significant for the population (the birth of a baby, a wedding or other rituals) did not do without this drink. There is even an opinion that the first month of the newlyweds was called “honey” because they were given a huge barrel with a light mead as a gift..
They were supposed to start drinking it at the ceremony and finish after the first month. Mead was given to young for several reasons. First, it was believed that she has the property to increase the potency. Secondly, both spouses had a toning effect..
Initially, this drink was called honey, intoxicating honey or nourishing honey. Until the 18th century, this drink was quite popular. But at that time wine became more popular, so they forgot about the nutritive honey for a while. And only from the 21st century did the traditions of this drink revive..
Why is this drink valued?
In ancient times, this drink fell in love not only for its taste characteristics. Many used it as a prophylactic against various ailments..
It was also believed that mead has the following useful properties:
- diaphoretic property;
- due to the fact that the base of the drink includes bee honey, it has antibacterial properties, reduces inflammation;
- in a heated form, the drink was used as a medicine for angina and catarrhal diseases;
- If you mix mead with mint leaves, it has a calming effect on the nervous system (relieves irritability, anxiety, improves sleep).
|Honey –||0.3 kg|
|Water –||a couple of liters|
|Dry yeast –||teaspoon|
|Hop cones –||no more than 5 g|
|Cinnamon and Nutmeg –||on a pinch|
|Time for preparing: 14440 minutes||Calories per 100 grams: 323 Kcal|
Hop cones are not as complex as they appear at first glance. They can be found in almost every pharmacy. Much more important is the issue with the choice of honey. The best option would be either fake or buckwheat variety, since they are the most fragrant.
First of all, it is worth remembering that when boiling honey, you should not leave the stove unattended. Not only does honey burn very quickly, it can also ignite.
Pour water into a convenient saucepan, bring it to a boil. After that add honey and stirring constantly.
After about 5 minutes, a white film will appear on the water’s edge to be removed. After that you can add cinnamon and nutmeg, hops. Mix well and set aside the pan..
Wait until the liquid has cooled. Enough temperature at 25-30 ° C. After the desired temperature is reached, add the yeast. If the liquid is hot, then the yeast will simply die and fermentation will not begin..
Next, transfer the pan to a dark place where the temperature will be maintained at 25 ° C. After a couple of days, the formation of foam will be noticeable, hissing.
The liquid will need to be poured into a fermentation tank, a hydraulic lock must be made, or a simpler method can be used: put a medical glove with a small hole in your finger on the hole.
Fermentation will last from 4 to 6 days. A deflated glove or the absence of air bubbles in the air trap will indicate an end.
The next stage is the spill. Pour the liquid into other containers. Care must be taken to ensure that the sediment remains in the original bottle. It is desirable that the drink infused for about 3 days, after which it can be safely consumed.
How to make a vintage mead at home without yeast
The basic components are:
- Water – 1 l;
- Honey – about 80 g;
- Raisin – 50 g.
Take a container of cold water, add honey there and stir well until the last component is completely dissolved. The optimal choice of packaging will be a glass jar. Add raisins.
Tie the top hole with gauze. Put the bottle in a warm corner. After a couple of days, it will be possible to notice the beginning of the fermentation process. After the foam has appeared, we filter the liquid through a couple of layers of gauze and pour it into another container and close it. In this case, neither the water seal nor the glove are needed..
Next must go through the process of maturation. It is the longest and lasts from 3 to 4 months. The bottle is cleaned in the fridge or in the basement.
After the allotted time, you can get a drink. It will taste slightly sour and slightly carbonated..
A simple recipe for homemade mead
Now not everyone wants to wait for months to create such a drink. To create a simple and aromatic homemade mead for a shorter period of time will need:
- 3 lemons;
- 0.5 kg of honey;
- 0.2 kg of raisins;
- 1.5-2 liters of water;
- Yeast – a teaspoon.
Cut lemon into slices. Put it in a saucepan and pour boiling water. Stir and let the citric liquid cool. Add honey, stir until it is completely dissolved. After we throw raisins and yeast. Stir, cover the hole with gauze and leave for a couple of days..
When the fermentation process begins, we make a water seal or use a glove. At the end of the process, we filter the drink and pour it into bottles. Give a couple of days brew.
Other mead recipes
Mead without yeast can be cooked not only with raisins. It can be replaced with fresh cherry berries. Previously, you need to remove the bones.
So how to cook it? When using this method are necessary:
- 4 kg of berries;
- 2 kg of honey;
- Litere of water.
Honey dissolves in water. Then cherries are added. At the same time, it should be remembered that the cherries are not washed before adding, since wild yeast must remain on it.
The container is closed with gauze and left for a couple of days in a warm corner. During this time, the first signs of fermentation should appear..
Once the process has begun, the liquid must be filtered and poured into another bottle. Close it tightly and leave it for 3-4 months in the basement or in the refrigerator. After the allotted time, the drink will be ready for use..
Although recipes without yeast are quite long (preparation takes up to 3-4 months) there is a recipe for the most patient. In this case, the process may take several years. According to this recipe, for mead will need:
- 0.8 kg of honey;
- A couple of liters of juice;
- Hop cones – 5 g.
Honey dissolves in water, after which you need to add cones. The container should be closed and placed either in a cold cellar or in a refrigerator. To try this drink, you must wait until the liquid stops fermenting..
- 0.7 kg of honey;
- 3 liters of water;
- 9 g dry yeast;
- Protein – 1 pc .;
- Carnation – a couple of pieces;
- A pinch of nutmeg, ginger and cinnamon.
Honey is primarily mixed not with water, but with protein. Then it is filled with water, and the saucepan is installed on the stove. The liquid should boil and after 10 minutes spices are added. Together with the spices, the liquid should be boiled for about an hour (45-50 minutes). At the same time, during this time it should decrease in volume almost twice and be transparent..
Next, the liquid is filtered, poured into a glass bottle. Yeast is added, stirred and closed with gauze.
Leave the bottle in a warm place for a day. After that, it is tightly closed and retracted for 6 months in the cellar..
After half a year, the drink is poured into a convenient container and can be stored in the refrigerator..
How to drink and what to eat mead?
Modern traditions of the use of alcoholic beverages differ significantly from how they were drunk in the old days. Initially, mead was usually served as an aperitif in tandem with a wide variety of snacks. Meals were supposed to be light, they could be both sweet and not sweet..
And the drink itself had to be necessarily chilled. In the warm form of mead was served in the cold winter evenings, or as a medicine for colds. And on the richest feasts, it was customary to serve mead with Tula gingerbread..
This drink will surely taste like warm or chilled. As a snack, lemon slices, roasted apples and other fruits are perfect for it. If you consider the option with vegetables, then fit both cabbage with lingonberries, and pickled tomatoes and cucumbers.
Nowadays, honey and various kinds of meat products are often eaten. In some countries, for example, in Ireland, this drink is snacks on a traditional dish – Irish stew.
The only thing that does not fit this alcoholic drink is fish products..
How to store mead?
Preparation of this drink takes a lot of time and effort. Therefore, it is very important to be able to store it for a long time..
The first question that you need to take care when deciding to cook mead is the packaging. Previously used wooden kegs, which were tarred inside. As the main material the best option would be oak.
But if the drink is not prepared in very large volumes, you can use glass. This bottle fits easily into the fridge, and in the cellar will not take much space..
Another popular packaging material is plastic. It is also practical, has a variety of volumes and shapes, fits easily into a refrigerator. However, it is worth remembering that this material is absolutely not suitable for long-term storage..
The best place is the basement, cellar or refrigerator. Exposure to direct sunlight is highly undesirable. In terms of timing it can be noted that a drink, subject to the rules in the selection of containers and storage, can stand for several decades..
But this refers to the mead, which is prepared according to classic recipes. Taking into account that the components in individual recipes differ significantly, then the terms may be different. You also need to understand that if the container with mead was open once, then you need to drink it in the near future..